- STEP 1
String the celery and finely slice.
- STEP 2
Grill (or use hot, dry pan) the walnuts, sunflower and pumpkin seeds until they smell toasty.
- STEP 3
For the dressing whisk the vinegar, olive oil, yoghurt, honey, garlic, capers, sea salt and pepper in a bowl.
- STEP 4
Julienne the apples (cut into thin strips).
- STEP 5
Combine the apple, celery and leaves and watercress and lightly toss. Drizzle with the vinaigrette, scatter with toasted walnuts and seeds, and serve.